Thursday, December 17, 2009


2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/3 cup butter flavored shortening
3/4 cup milk

Sift the flour, baking powder, and salt together into a mixing bowl. Cut the butter flavored shortening into the flour mixture until crumbly. Add the milk and stir to blend. Turn onto a lightly floured surface and knead gently. Roll out and cut with a biscuit cutter or a glass. Bake at 450 degrees for about 12 minutes.

Yield: 10 biscuits

Monday, December 14, 2009


According to the late country music great, his mother taught him this recipe when he was a youngster.

2 cups sugar
2 heaping tbsps cocoa
1/2 tsp salt
1/4 cup Log Cabin syrup
milk as needed
2 tbsp butter
1 tsp vanilla
2 tbsps peanut butter
1/2 cup chopped English walnuts

Mix sugar, cocoa, salt and syrup in a saucepan. Add enough milk to make it soupy, but very thick. Bring to a boil and boil until the sugar is dissolved (4 to 5 minutes). Test for doneness by dropping a spoonful into a cup of cold water until it forms a soft ball. Remove from the heat and add butter and vanilla. Stir until it begins to cool. Add the peanut butter and walnuts. Pour into a large platter until it cools then cut into squares.

Friday, December 11, 2009


This is the chocolate fudge my mother made when I was a child in the 1940s.

2 cups sugar
1 cup milk (she usually used evaporated)
2 tbsp cocoa powder
butter the size of an unshelled walnut
1 cup chopped nuts (in Indiana we used hickory nuts)

Cook all ingredients, except the nuts, in a medium saucepan. Stir often and cook to the soft ball stage (forms a soft ball when dropped into cold water). Remove from heat. Add the nuts. BEAT!! until cool. Quickly pour into a buttered 9 x 9-inch pan. Allow to cool completely before cutting into small squares.

Thursday, December 10, 2009


I have had this recipe clipping for so long, I have no idea where I got it. It is years and years old.

about 2 1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

In a large bowl with a wooden spoon, stir the flour with the remaining ingredients to make a stiff dough. On a well floured surface, knead the dough until smooth and no longer sticky. This should require around 20 kneads. Wrap dough in plastic wrap and let rest for 30 minutes. This makes the dough easier to roll out. (Or, if using a modern day food processor with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead the dough; wrap and let rest for 30 minutes.) Cut into your preferred shapes.

Yield: 1 lb of pasta

Wednesday, December 9, 2009


This is a punch my aunt used to serve for Christmas. It is also good for parties, showers, etc. We love it anytime of the year.

2 pkgs cherry Kool-Aid
2 pkgs strawberry Kool-Aid
1 small can frozen orange juice concentrate, thawed
1 small can frozen lemonade concentrate, thawed
2 large or 3 small bananas, mashed
3 cups sugar
1 tall can pineapple juice
2 bottles (16-oz each) Ginger-Ale or 7-UP
3 cups water

Mash the bananas in a very large bowl. Add the cherry Kool-Aid, strawberry Kool-Aid, orange juice concentrate, and lemonade concentrate; mix together well. Add the pineapple juice, water, and Ginger-Ale or 7-UP. Stir well. Pour into a large plastic container with a lid and freeze.

2 to 3 hours before serving time, remove the punch from the freezer. Put mixture into a large punch bowl. Thaw until mushy. Float green plastic holly on top for decoration, if desired.